Like many non and new cooks, I had always been intimated by cooking the heavier meats, like beef, lamb, pork, simply because they always came out tough, chewy, dry and not enough flavor. Until, of course, I experienced it in a restaurant. But then, I would try to make the same at home and it just never seemed to work out for me. So, I kind of just gave up and stuck to why I thought I knew.

Most often I stuck to the easiest of meats to prepare, like chicken or fish. Seems I was never able to render a pork chop that wasn't tough. And now, well, chefs and real cooks know that tenderizing, for example, the overnight brinds, rubs, and of course, a beating with the mallet, are the secrets to a more tender, juicy rendering of a well-plated meat dish. I get it, now!

Recipe for Pan-Fried Pork Chops

You must tenderize through a brind (or rub)! I prefer a brind.

Place chops in an overnight salt bath (how much salt depends on how many chops, how thick the chops, how long you brind, etc.). I'm salt-sensitive; I don't like anything too salty, so, I usually do a quarter cup of salt to a half pot of water.

Next day (minimum, a few hours later), remove the chops from the brind and pat dry

Dredge the chops in flour, place on a plate and refrigerate for 10 or so minutes (keep the remaining flour for dredging one more time)

Heat the Bacon Fat or Oil on medium in a fry pan - I always have left over Bacon Fat and I add just enough more of vegetable oil to partially cover the chops (depending on the thickness).

Remove chops from refrigerator, dredge through flour one more time and place in fry pan 2 to 3 chops (depending on size of your pan) and fry 3-4 minutes on each side (again, just depending on size/thickness of your chops)

Finally, success! Renders a juicy, more tender, flavor-filled and with a dash of my Home-Made Hot Sauce!